| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Turkish | Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | sm | Green bell peppers |
| 3/4 | c | + 2 tb extra virg olive oil |
| 5 | md | Onions, chopped |
| 2 | tb | Pine nuts |
| 1 | c | Long grain rice |
| 2 | sm | Tomatoes, mashed |
| 2 | tb | Currants |
| 1 | tb | Sugar |
| 1 | tb | Mint |
| 1 | ts | Dill weed |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Allspice |
| 1 | pn | Cloves |
| 1 | pn | Nutmeg |
| Salt | ||
| Juice of 1 lemon | ||
| Water |
INSTRUCTIONS
Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside. In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool. Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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